This smoky, creamy, and slightly spicy dip is here to steal the show on game day! Packed with roasted squash, black beans, and chipotle heat, it’s a guaranteed crowd-pleaser that pairs perfectly with tortilla chips, taco filling, or even add to a loaded sweet potato for lunch!
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It’s honestly, such a handy thing to have in the fridge for more flavoursome leftover style lunches, so you won’t regret going the extra mile for this chip dip!
Why You’ll Love Them:
- Bold and smoky flavors – Chipotle peppers, roasted garlic, and paprika bring that deep, satisfying heat.
- Creamy yet wholesome – Black beans and squash create a rich, velvety texture without any dairy.
- Perfect for sharing – Serve it up with chips or veggies, and watch it disappear.
- Make-ahead friendly – Flavors deepen over time, making it even better the next day.
Ingredients:
Base Ingredients:
- 1 small head of garlic
- 1 small honeynut or butternut squash, halved lengthwise
- ½ cup olive oil, divided
- Sea salt and ground black pepper, to taste
- 1 cup cooked black beans (drained and rinsed if using canned)
- 2 teaspoons chipotle paste
- 1 ½ teaspoons paprika
- 1 teaspoon ground cumin
- 2 teaspoons red wine vinegar
Toppings:
- Tomato salsa
- Chopped cilantro
Prepping & Cooking Time:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Instructions:
1 Roast the Garlic and Squash:
Preheat your oven to 400°F (200°C).
Slice the top off the garlic head, exposing the cloves. Drizzle with 1 teaspoon of olive oil and wrap it in foil.
Place the halved squash cut-side up on a baking sheet. Brush with 1 tablespoon of olive oil, season with salt and pepper, and place the wrapped garlic on the tray.
Roast for 35-40 minutes or until the squash is fork-tender and the garlic cloves are golden and soft.
Let them cool slightly before handling.
2 Blend the Dip:
Scoop the flesh of the roasted squash into a food processor.
Squeeze out the soft roasted garlic cloves into the processor as well.
Add the black beans, chipotles and adobo sauce, paprika, cumin, red wine vinegar, and remaining olive oil (about ¼ cup).
Blend until smooth and creamy. If needed, add a splash of water or olive oil to adjust consistency.
Taste and adjust seasoning – add more salt, pepper, or chipotle for extra heat.
3 Serve & Garnish:
Transfer the dip to a serving bowl.
Drizzle with olive oil and sprinkle with chopped cilantro.
Serve warm or at room temperature with tortilla chips, sliced veggies, or warm pita bread.
Pro Tips:
For extra smoky flavor – Roast the squash and garlic for an extra 5-10 minutes.
Make it ahead – This dip tastes even better after a few hours as the flavors meld.
Adjust spice levels – Add more chipotle for heat or balance with a touch of honey if it’s too spicy.
For a smoother dip – Blend longer or add a splash of warm water.
Storage tip – Keep leftovers in an airtight container in the fridge for up to 4 days.
FAQs:
Can I make this dip without a food processor?
Yes! You can mash everything by hand with a fork or potato masher, though the texture will be chunkier. A blender can also work if you add a little extra liquid.
How can I make this dip even creamier?
Adding a splash of coconut milk or a spoonful of tahini can make it even smoother and richer.
Easy Smoky Chipotle Black Bean & Squash Game Day Dip
Ingredients
- 1 small head of garlic
- 1 small honeynut or butternut squash, halved lengthwise
- 1/2 cup olive oil, divided
- Sea salt and ground black pepper, to taste
- 1 cup cooked black beans (drained and rinsed if using canned)
- 2 teaspoons chipotle paste
- 1 1/2 teaspoons paprika
- 1 teaspoons ground cumin
- 2 teaspoons red wine vinegar
- Tomato salsa
- Chopped cilantro
Instructions
- Roast the Garlic and Squash:Preheat your oven to 400°F (200°C).Slice the top off the garlic head, exposing the cloves. Drizzle with 1 teaspoon of olive oil and wrap it in foil.Place the halved squash cut-side up on a baking sheet. Brush with 1 tablespoon of olive oil, season with salt and pepper, and place the wrapped garlic on the tray.Roast for 35-40 minutes or until the squash is fork-tender and the garlic cloves are golden and soft.Let them cool slightly before handling.
- Blend the Dip:Scoop the flesh of the roasted squash into a food processor.Squeeze out the soft roasted garlic cloves into the processor as well.Add the black beans, chipotles and adobo sauce, paprika, cumin, red wine vinegar, and remaining olive oil (about ¼ cup).Blend until smooth and creamy. If needed, add a splash of water or olive oil to adjust consistency.Taste and adjust seasoning – add more salt, pepper, or chipotle for extra heat.
- Serve & Garnish:Transfer the dip to a serving bowl.Drizzle with olive oil and sprinkle with chopped cilantro.Serve warm or at room temperature with tortilla chips, sliced veggies, or warm pita bread.
